As summer is rolling in, I have been experimenting with new ice creams, gelatos and popsicle recipes. My kids just love all kinds of cold treat over summer and they can get rather expensive, plus store bought has too much sugar. Yesterday I made this Mango and Meyer Lemons Gelato that I thought you all would love as well because it tastes A-M-A-Z-I-N-G!! My kids are asking for a do over today so I know it was good:)).
I love both mangoes and Meyer lemons, so it’s no wonder I finally combined them both in one recipe!!
Gelato vs. Ice Cream
Is gelato same as ice cream? Gelato in Italian means ice cream so it is a bit confusing, but recipe wise they’re not exactly the same. The main difference to me is that ice cream doesn’t use egg yolks and gelato has more milk than cream but there are other differences too. I found this article from Food Network very informational.
Churn or No Churn?
I made this ice cream with two methods. Both yield delicious results, so taste wise I can’t complain about any of the methods. I have a small ice cream maker that I bought in Amazon years ago. We use it every summer so it’s totally worth it.
You can just mix the gelato ingredients according to the instructions in the recipe card below and pour into an ice cream container. Freeze for 3 hours and you’ll have your gelato ready to scoop:).
If you plan to use the ice cream maker, you have to keep the insulated bowl (chilled base) in the freezer for at least 24 hrs beforehand. But then, you can make gelato in as little as half an hour. Churn and serve!! My kids are the impatient types so we definitely prefer the ice cream maker. Usually, I wash the bowl of the ice cream maker, dry and freeze right away so it can be used next day if needed.
Tips & Notes
Here are some of my tips for this recipe.
- Mango – use ripe mangoes, you need about 1.5 cups of mango which is about 3 mangoes. Mango contributes to both flavor and sweetness in this recipe, so if mangoes you’re using are not ripe or very sweet you might need to add more sugar.
- Zest – don’t skip the lemon zest. Meyer lemons have a distinct flowery aroma and a sweet/tart taste that is enhanced in the peel area. Zest really fine but add it in. Your gelato will taste gourmet because of it.
- Storage – If using the churn method, I’d double the recipe and store the leftovers for another afternoon. To prevent freezer burn, I use these ice cream storage containers.
- Toppings – I love adding pistachios to this gelato as a topping, but honestly anything from sprinkles to nuts would work great. Maybe place few little bowls with toppings on the table and let the kids spoon over whatever they like over their ice cream.
Mango and Meyer Lemons Gelato
- 1.5 cups diced mangoes about 3 large ripe mangoes
- 2 Meyer Lemons
- 4 egg yolks
- 1 cup milk whole milk is better
- 1.5 cups heavy cream
- ¼ cups sugar
- 1 tbsp vanilla extract
- Wash the mangoes and meyer lemons. Cut into the mangoes and dice the flesh, set it aside (you should get about 1.5 cups of diced mango). Puree the mangoes in a small blender. Zest the meyer lemons, set it aside and finally squeeze the juice of the lemons.
- Separate the egg yolks.
- Use a small to medium sauce pot. Add milk and then sugar. Use medium heat as you don't want the milk to heat too fast. Whisk slowly so sugar can melt into the milk. Once you see some vapor from the milk, lower heat further to low. Whisk the egg yolks on a small bowl and add to milk, keep whisking once incorporated so the gelato mix doesn't create lumps.
- Add about 1-1.5 tbsps of lemon zest. Make sure zest is really fine. Whisk again.
- When the gelato mix in the saucepan starts to thicken, but hasn't boiled yet, turn heat off and move the saucepan to the side.
- Then I use two bowls, they have to fit into each other. I add lots of ice into the first bowl then place the second bowl over the ice (see the short video attached for clarification). This will allow for second bowl to cool down and be cold.
- Pour the gelato mix into the cold bowl. Add vanilla and continue whisking.
- Then add mango puree and whisk. Add lemon juice and don't stop whisking. Finally add the heavy cream (the colder the better).
- Once everything is incorporated well, pour gelato mix into the freezing container or the base of the ice cream maker.
- If using freezing container, you'll need to freeze for 3 hours before you can serve the gelato.
- If using the ice cream maker, make sure the base is chilled according to instructions (mine need to freeze for 24 hrs before use). Churn for 30 minutes and your gelato will be ready!!
- Serve and top off gelato with your favorite toppings. We love using chopped pistachios!! Enjoy:))
- Depending on how big you like your ice cream/gelato servings, you might make more that 4 servings out of this recipe. But my kids love it so much that their portions are quite generous.
- You can use both the freezing method or churn with ice cream maker method.
Frequently Asked Questions (FAQ)
Sorbet doesn’t have any dairy or eggs. It’s usually fruit juice, sugar, and fruit puree. It’s easy to make at home with no artificial flavors or sweeteners.
Since gelato has egg yolks and milk, it might happen that the mix might create few lumps here and there while you bring the temperature up. If you use a thermometer and whisk constantly, chances are you don’t need to strain but if you see some lumps go ahead and strain before pouring to cold bowl.
If you would like to save this recipe for later please save the below image to your boards in Pinterest. Let me know in comments if you have any questions!! Feel free to tag me in social media with your version of this recipe:). Thank you for reading my blog!
Other Summer Recipes
Feel free to check some of my other summer recipes. If you’re looking for something specific, let me know and I can always provide a quick recipe from my notebooks that I haven’t managed to publish yet.
- Mango, Coconut Milk Popsicles
- Mango Cheesecake
- Greek Salad
- Mango Dragon Fruit Smoothie
- Meyer Lemon Drop Cocktail
- Marinated Cherry Tomatoes